Fresh veggies

July 1st, 2009 by admin Leave a reply »

Cousin Elyse is here on a solo visit from Omaha. (My sister Kathy has two sets of boy-girl twins. Yes, two sets. Elyse is the older daughter.) Carter is beyond himself with excitement.

It’s embarrassing considering that I live in the land of year-round fresh veggies, but I admit that I microwave frozen vegetables on a near daily basis to check off the veggies box on the dinner menu. In honor of getting more calories into a 17 year old, who’s over 6 feet tall and still growing, I did my take on a veggie recipe.

Yellow Squash with Onions and Parmesan Cheese

2 tablespoons butter
1 red onion, chopped
3 yellow squash, quartered and sliced
1/4 cup, or so, shredded Parmesan cheese

Preheat large skillet or wok over medium heat. Melt butter in pan. Add onions and cook until soft and just starting to brown, stirring frequently. Add squash and cook until soft and starting to brown, stirring frequently. Put in serving bowl. Toss with cheese. Serve immediately.

Carter’s Take: One bite coated in ketchup. “I don’t like it.”

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